Gastronomixs

Foncé dough

This dough retains its shape so well that there is no need to use a blind baking ingredient. The dough cups are perfect to fill for a dessert or pastry. 

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
Recipe for 2,2 kilos dough. 

Foncé dough

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Ingredients

400

g

fine almond and sugar paste (amandelspijs)

400

g

butter

250

g

caster sugar

150

g

eggs

1000

g

flour

5

g

salt

Preparation method

  • Mix the almond paste, butter and caster sugar in a mixing bowl with a butterfly whisk.
  • Mix the eggs into this mixture.
  • Next, add the sieved flour and the salt and mix into a smooth dough.
  • Wrap between two layers of plastic foil and allow to rest for 2 hours in the refrigerator.
  • Knead the dough until it is a little more elastic and roll out to a thickness of 3mm.
  • Drape (foncé) the dough over the rings or baking moulds.
  • Bake at 175°C; the time depends on the amount of dough used and what you will be using it for.

Serving suggestions

  • These dough cups are lovely when filled with a ganache, crémeux or a crème Suisse. Finish with fresh fruit.
  • Perfect with a filling of lemon curd. We recommend sealing the tartlets with eggyolk or chocolat.
  • Use for mignardises, as part of high tea or in a dessert composition.

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